Tandoori Chicken Biryani Bowl Recipe

About this recipe

A fragrant and colorful biryani featuring marinated tandoori chicken and saffron-infused basmati rice. Perfect for a hearty yet balanced lunch.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• NaN Koko Plain Yogurt Alternative
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Ginger - 100g
• - RealFoodSource Saffron Strands
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• 1 Kg Shazans Chicken Thighs
• 50G Black Garlic Cloves, 50G
• - Jalpur Coriander Powder Dhana Powder
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Wash and soak the basmati rice in water for 30 minutes, then drain and set aside.
2. 2. In a bowl, mix yogurt, garlic paste, ginger paste, turmeric, chili powder, and salt to marinate the chicken thighs.
3. 3. Heat oil in a pan, cook the marinated chicken until golden and slightly charred, then remove and set aside.
4. 4. In the same pan, sauté finely sliced onions until caramelized, then add chopped tomatoes and cook until softened.
5. 5. Add cumin, coriander, garam masala, and salt to the onion-tomato mixture, stirring for aromatic flavor.
6. 6. Boil water with saffron strands and a pinch of salt, then add the soaked rice and cook until 80% done.
7. 7. Layer the partially cooked rice, tandoori chicken, and onion-tomato mixture in a heavy-bottomed pot.
8. 8. Cover and cook over low heat for 15 minutes, allowing the flavors to meld and the rice to steam fully.
9. 9. Garnish with freshly chopped coriander leaves before serving warm.